"Freeform" Cheesecake Poured over Fresh Fruit

Show: Episode:

Picture of "Freeform" Cheesecake Poured over Fresh Fruit Recipe Photo: "Freeform" Cheesecake Poured over Fresh Fruit Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Inactive
20 min
Cook
20 min
Yield:
8 to 10 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 12 ounces cream cheese, at room temperature
  • Pinch salt
  • 2 whole lemons, zested and juiced
  • 2 tablespoons almond liqueur
  • 4 eggs, at room temperature
  • 1 cup sugar
  • 32 ounces mascarpone cheese, at room temperature

To serve:

  • 6 to 8 cups fresh fruit, cut into bite-size pieces
  • 1/2 lemon, juiced
  • 4 tablespoons sugar

Directions

In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.

Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.

Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 9 reviews

  • on September 28, 2008

    Flag

    I turned the cheesecake stuff into the "white sause" of a pizza and topped with the fruit. I turned almonds and a lil butter into the crust.... IT WAS AMAZING!!! I let the kids help "make the pizza" and they enjoyed it even more because they had a part in it. This cheesecake goo is sooo good.. now i serve it at partys as a dip too.. its a must have recipe in my book.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 19, 2007

    Flag

    I am a cheesecake fanatic, and this was a wonderful spin on a classic dessert. There are several great things about this dessert. Simple to make, lower in calories(I control how much cheesecake mixture I use, beautiful presentation and if your lucky, extra cheesecake batter to eat later right out of the bowl by the spoonful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 25, 2007

    Flag

    This was good--too good, in fact. I made a fourth of the recipe and my husband and I polished it off between the two of us. I think that's more because we don't have much discipline and less because that's the appropriate serving size. I agree with the previous reviewer, I think this could feed 10-12 if you make the whole thing. I used almond extract to taste b/c I didn't have amaretto. My only issue: it came at an extravagant price. Strawberries, raspberries, mascarpone cheese. Do this on a special occasion when you're having people over.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.